A Cultural History Of Food In The Renaissance

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A Cultural History of Food in the Renaissance

Author : Ken Albala
Publisher : Bloomsbury Publishing
ISBN 13 : 1350995371
Total Pages : 257 pages
Book Rating : 4.3/5 (59 download)

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Book Synopsis A Cultural History of Food in the Renaissance by : Ken Albala

Download or read book A Cultural History of Food in the Renaissance written by Ken Albala and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

A Cultural History of Food

Author : Ken Albala
Publisher :
ISBN 13 : 9781847883551
Total Pages : pages
Book Rating : 4.8/5 (835 download)

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Book Synopsis A Cultural History of Food by : Ken Albala

Download or read book A Cultural History of Food written by Ken Albala and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

A Cultural History of Food

Author : Ken Albala
Publisher :
ISBN 13 : 9781847883551
Total Pages : 242 pages
Book Rating : 4.8/5 (835 download)

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Book Synopsis A Cultural History of Food by : Ken Albala

Download or read book A Cultural History of Food written by Ken Albala and published by . This book was released on 2012 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:

A Cultural History of Food in the Renaissance

Author : Ken Albala
Publisher : Bloomsbury Publishing
ISBN 13 : 1350995770
Total Pages : 258 pages
Book Rating : 4.3/5 (59 download)

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Book Synopsis A Cultural History of Food in the Renaissance by : Ken Albala

Download or read book A Cultural History of Food in the Renaissance written by Ken Albala and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Italian Cuisine

Author : Alberto Capatti
Publisher : Columbia University Press
ISBN 13 : 0231509049
Total Pages : 369 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Italian Cuisine by : Alberto Capatti

Download or read book Italian Cuisine written by Alberto Capatti and published by Columbia University Press. This book was released on 2003-09-17 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.

Food is Culture

Author : Massimo Montanari
Publisher : Columbia University Press
ISBN 13 : 0231137907
Total Pages : 166 pages
Book Rating : 4.2/5 (311 download)

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Book Synopsis Food is Culture by : Massimo Montanari

Download or read book Food is Culture written by Massimo Montanari and published by Columbia University Press. This book was released on 2006 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

A Cultural History of Food in the Early Modern Age

Author : Beat Kümin
Publisher : Bloomsbury Publishing
ISBN 13 : 135099538X
Total Pages : 289 pages
Book Rating : 4.3/5 (59 download)

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Book Synopsis A Cultural History of Food in the Early Modern Age by : Beat Kümin

Download or read book A Cultural History of Food in the Early Modern Age written by Beat Kümin and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

A Cultural History of Food in the Modern Age

Author : Amy Bentley
Publisher : Bloomsbury Publishing
ISBN 13 : 1350995401
Total Pages : 289 pages
Book Rating : 4.3/5 (59 download)

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Book Synopsis A Cultural History of Food in the Modern Age by : Amy Bentley

Download or read book A Cultural History of Food in the Modern Age written by Amy Bentley and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

A Cultural History of Food in Antiquity

Author : Paul Erdkamp
Publisher : Bloomsbury Publishing
ISBN 13 : 1350995355
Total Pages : 265 pages
Book Rating : 4.3/5 (59 download)

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Book Synopsis A Cultural History of Food in Antiquity by : Paul Erdkamp

Download or read book A Cultural History of Food in Antiquity written by Paul Erdkamp and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops – notably cereals, vines and olives – but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

A Cultural History of Food in the Medieval Age

Author : Massimo Montanari
Publisher : Bloomsbury Publishing
ISBN 13 : 1350995363
Total Pages : 257 pages
Book Rating : 4.3/5 (59 download)

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Book Synopsis A Cultural History of Food in the Medieval Age by : Massimo Montanari

Download or read book A Cultural History of Food in the Medieval Age written by Massimo Montanari and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

A Cultural History of Food in the Medieval Age

Author : Massimo Montanari
Publisher : Bloomsbury Academic
ISBN 13 : 9781474269919
Total Pages : 0 pages
Book Rating : 4.2/5 (699 download)

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Book Synopsis A Cultural History of Food in the Medieval Age by : Massimo Montanari

Download or read book A Cultural History of Food in the Medieval Age written by Massimo Montanari and published by Bloomsbury Academic. This book was released on 2015-11-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Food, Social Politics and the Order of Nature in Renaissance Italy

Author : Allen J. Grieco
Publisher :
ISBN 13 : 9788833670393
Total Pages : 327 pages
Book Rating : 4.6/5 (73 download)

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Book Synopsis Food, Social Politics and the Order of Nature in Renaissance Italy by : Allen J. Grieco

Download or read book Food, Social Politics and the Order of Nature in Renaissance Italy written by Allen J. Grieco and published by . This book was released on 2019 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Eating Right in the Renaissance

Author : Ken Albala
Publisher : Univ of California Press
ISBN 13 : 0520229479
Total Pages : 334 pages
Book Rating : 4.5/5 (22 download)

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Book Synopsis Eating Right in the Renaissance by : Ken Albala

Download or read book Eating Right in the Renaissance written by Ken Albala and published by Univ of California Press. This book was released on 2002-02 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Albala 's engaging tour through the host of Renaissance dietary theories reminds us that our preoccupations with food and susceptibility to cranky advice about nutrition are nothing new. This is superior scholarship delivered with a light touch."—Rachel Laudan, author of The Food of Paradise: Exploring Hawaii’s Culinary Heritage "This stimulating work is an important contribution to social and especially medical-dietetic history. Albala is the first to explore in detail the role of dietetic literature in the development of the European nation state. His book is a pleasure to read."—Melitta Weiss Adamson, editor of Food in the Middle Ages

Culture of the Fork

Author : Giovanni Rebora
Publisher : Columbia University Press
ISBN 13 : 0231518455
Total Pages : 217 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Culture of the Fork by : Giovanni Rebora

Download or read book Culture of the Fork written by Giovanni Rebora and published by Columbia University Press. This book was released on 2001-10-17 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt—and tasted—today. Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England. Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy—and everyone who eats.

A Cultural History of Food in the Early Modern Age

Author : Beat A. Kümin
Publisher :
ISBN 13 : 9781350044548
Total Pages : 262 pages
Book Rating : 4.0/5 (445 download)

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Book Synopsis A Cultural History of Food in the Early Modern Age by : Beat A. Kümin

Download or read book A Cultural History of Food in the Early Modern Age written by Beat A. Kümin and published by . This book was released on 2014 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society. While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining 9la franð̀Đise. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing.

Tastes and Temptations

Author : John L. Varriano
Publisher :
ISBN 13 :
Total Pages : 288 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Tastes and Temptations by : John L. Varriano

Download or read book Tastes and Temptations written by John L. Varriano and published by . This book was released on 2009 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: "John Varriano's book is not only a delightful read but draws fascinating parallels between two hitherto disparate fields: art history and the history of food in the Renaissance. Outstanding scholarship that opens whole new venues of inquiry."--Ken Albala, author of Eating Right in the Renaissance and Beans: A History "Art history and food history have traditionally been separate disciplines, parallel universes. In this book John Varriano makes a cosmic leap and lures the two into a stimulating, provocative, and always entertaining study--a tasting menu of gastronomic and visual delights."--Gillian Riley, author of The Oxford Companion to Italian Food "With wit and erudition, John Varriano shows us how broad cultural relationships can be drawn between the developments of Italian Renaissance art and the period's growing and changing interest in food. Enlightening and fascinating details greatly enhance our understanding of the roles that taste and temptation played in creating the early modern world."--David G. Wilkins, co-editor of History of Italian Renaissance Art "Appetites for palate and palette are both whetted in Varriano's urbane and thoroughly magisterial study. What could be more satisfying than to feast on food and art together at the same historic table?"--Patrick Hunt, author of Renaissance Visions

Food Hawkers

Author : Melissa Calaresu
Publisher : Routledge
ISBN 13 : 1317134346
Total Pages : 325 pages
Book Rating : 4.3/5 (171 download)

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Book Synopsis Food Hawkers by : Melissa Calaresu

Download or read book Food Hawkers written by Melissa Calaresu and published by Routledge. This book was released on 2016-08-12 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Street vendors are ubiquitous across the world and throughout history. They are part of almost any distribution chain, and play an important role in the marketing of consumer goods particularly to poorer customers. Focusing on the food trades, this multi-disciplinary volume explores the dynamics of street selling and its impact on society. Through an investigation of food hawking, the volume both showcases the latest results from a subject that has seen the emergence of a significant body of innovative and adventurous scholarship, and advances the understanding of street vending and its impact on society by stimulating interdisciplinary and cross-disciplinary discussions. Covering a time span of approximately two millennia, from antiquity to the present, the book includes chapters on Europe and Asia, and covers a diverse range of themes such as the identity of food sellers (in terms of gender, ethnicity, and social status); the role of the street seller in the distribution of food; the marketing of food; food traders and the establishment; the representation of food hawkers; and street traders and economic development. By taking a dynamic approach, the collection has enabled its contributors to cross disciplinary boundaries and engage in discussions which extend beyond the limits of their own academic fields, and thus provide a fresh appreciation of this ancient phenomenon.